Main Dishes

Roasted Veggie Burrito

Meagan Meyer
June 10, 2014

Roasted Carrots, Zucchini and Peppers Wrapped with Salsa and Lime

4
FOR THE VEGGIES:
1 whole Carrot
1 whole Bell Pepper
1 whole Pasilla Pepper
2 whole Zucchini
½ whole Onion
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1 Tablespoon Olive Oil
1 Tablespoon Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Chili Powder
FOR THE BURRITO:
4 whole Flour Burrito Tortillas
FOR THE BEANS:
1 Tablespoon Olive Oil
1 can 14.5-oz. Black Beans
1 teaspoon Pepper
1 Tablespoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Chili Powder
FOR THE GARNISH:
4 Tablespoons Your Favorite Salsa
4 Tablespoons Light Sour Cream
½ cups Shredded Cheddar Cheese, Divided
8 Tablespoons Guacamole (optional)
8 Tablespoons Charred Corn And Pepper Salsa ( Optional)
Preheat oven to 425 degrees. Slice veggies into ¼ inch bite sizes pieces, and onion into small slices. Place on baking sheet, add olive oil, pepper, garlic powder, onion powder and chili powder. Toss...
See the full directions on my site
Nutritions

Calories
1130

Sodium
1437mg
59% DV

Fat
30g
47% DV

Protein
24g
49% DV

Carbs
172g
58% DV

Fiber
17g
71% DV
Vegetarian Low-Fat Dinner Roasted

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